These sweet, hearty muffins are the perfect healthy snack. They promise to please any sweet-tooth and will keep you full and energized. Adapt this recipe by substituting the blueberries for any berry of your choice. Even better, opt for mixed berries to bring this recipe to its full berry bliss potential.
Blueberry Coconut Muffins
Servings 12 muffins
Calories 197kcal
Equipment
- A blender or magic bullet
Ingredients
Flax Egg
- 2 tbsp ground flax
- 5 tbsp water
Wet Ingredients
- 1/2 cup unsweetened vanilla oat milk Or your milk of choice
- 1 tsp apple cider vinegar
- 1 1/2 tsp baking soda
- 3/4 cup dates
- 1 tsp vanilla extract +1 tsp if you used non-vanilla flavoured milk
- 1/4 cup vegetable oil Add ~1 tbsp to oil muffin tin
- 2 1/2 tbsp maple syrup
- 2 tbsp brown sugar
Dry Ingredients
- 1 cup oats
- 1 cup whole wheat flour
- 1/2 tsp salt
- 1/4 cup ground flax
- 1/3 cup shredded coconut
Toppings
- 1 cup blueberries Frozen or fresh
Instructions
- Preheat oven to 350℉
- Combine ingredients for flax-egg and set aside for about 5 minutes.
- Add vanilla oat milk, apple cider vinegar, and baking soda to a medium bowl. Whisk to combine.
- Add dates to a magic bullet or blender and enough water to cover the dates half-way. Blend to a paste-like consistency.
- To the medium bowl, add date paste, vanilla extract, vegetable oil, maple syrup, brown sugar, and flax-egg. Mix to combine.
- To a small bowl add oats, whole wheat flour, salt, ground flax, and shredded coconut. Mix to combine.
- Add the dry ingredients to the wet ingredients and mix to combine. Do not over-mix.
- Add in the blueberries, and mix until distributed.
- Oil muffin pan with vegetable oil, and distribute the batter in each muffin mold.
- Bake for 20-30 minutes, or until golden brown and a toothpick comes out clean.
